This recipe came from the Sonoma Diet Cookbook, so it's fairly healthy. These have a slightly different taste than regular crab cakes because of the soy sauce, rice vinegar, wine, and sesame oil. They give your regular crab cakes a little kick!
Ingredients:
1 Tbsp soy sauce (low sodium, light)
1 Tbsp seasoned rice vinegar
2-3 tsp hot pepper sauce (optional)
1 tsp. honey
2 tsp. sweet rice wine (mirin)
1 tsp. toasted sesame oil
1/4 tsp. kosher salt
2 eggs (or equivalent of egg beaters)
1/4 cup chopped green onions
2 Tbsp toasted sesame seeds
2 Tbsp chopped, fresh cilantro
1 pound cooked crab meat
3 cups cooked brown rice
a pinch of all purpose flower
a pinch of all purpose flower
1-2 Tbsp olive oil
Directions:
In a large bowl, whisk together soy sauce, rice vinegar, hot pepper sauce, honey, rice wine, sesame oil, and kosher salt. Add eggs and whisk lightly to combine. Stir in green onions, sesame seeds, and cilantro. Add crab meat and cook rice and sprinkle with flour. Mix well
Form crab mixture into twelve 1-inch-thick patties, using about a 1/2 cup mixture for each patty.
Heat canola oil in a skillet. Cook patties in batches for around 10 minutes, turning once. Add additional canola oil as needed during cooking.
